Kalbi Ribs and Grilled Corn with Kalbi Butter

By lorik

Ingredients

• Variation from Food 52:
• 3/4 cup malt vinegar
• 1/3 cup extra-virgin olive oil
• 3 tablespoons sambal oelek
• 2 tablespoons Asian fish sauce
• 3 garlic cloves
• 4 pounds flanken-style beef short ribs (sliced 1/3 inch thick across the bones)
• 1 stick unsalted butter, softened
• 4 ears of corn, shucked and cut crosswise into thirds
• Salt
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup rice wine vinegar
• 1/2 cup sesame oil
• 1/4 cup packed dark brown sugar
• 2 tablespoons garlic paste
• 1 tablespoon grated fresh ginger
• 1/4 cup minced scallions
• 1 teaspoon red pepper flakes
• 5 pounds kalbi-style short-ribs

Details

Servings 6
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour.

Meanwhile, in the processor, pulse the butter until smooth. With the machine on, gradually add the reserved 1/2 cup of kalbi marinade. Scrape the kalbi butter into the bowl.

Light a grill. Brush the corn with kalbi butter and grill over moderately high heat, turning and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter.

Season the ribs lightly with salt and grill over high heat, turning once, until nearly cooked through and lightly charred, 4 to 6 minutes. Transfer to the platter.

Variation:
Whisk all of your marinade ingredients together (everything except the short ribs). Place short ribs in a large ziplock bag and pour marinade over them, making sure to coat all of the ribs. Allow them to marinate overnight.

The next day, pat the ribs dry to avoid flare-ups. Grill them over high heat for 2 minutes on each side. You can also cook them in a super-hot pan, or stick them under the broiler for 1 to 2 minutes on each side.